Chicken Stock

This stock, made with the leftovers from a roast chicken, can be used as a great base for soups, casseroles, sauces and gravies.

Chicken Stock
Servings Prep Time Cook Time
1.5litres 10minutes 1hour
Servings Prep Time
1.5litres 10minutes
Cook Time
1hour
Ingredients
Servings: litres
Units:
Ingredients
Servings: litres
Units:
Instructions
  1. Break up the chicken carcass or bones and put in to a large pot or stockpot. Add the vegetables, bay leaf and peppercorns. Pour over the water.
  2. Bring to a boil over a high heat, then turn the heat down so the liquid is simmering gently. Cover the pot and leave to bubble for 1 hour.
  3. Strain the stock through a sieve into a bowl, discarding the bones and vegetables. Skim any fat from the surface with a spoon, if using the stock right away. Alternatively, chill the stock first, which will make it easier to remove the fat.